Winery De BourranHeritier de Chasse Bordeaux
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Heritier de Chasse Bordeaux
Pairings that work perfectly with Heritier de Chasse Bordeaux
Original food and wine pairings with Heritier de Chasse Bordeaux
The Heritier de Chasse Bordeaux of Winery De Bourran matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of bare-assed cockerel (ardennes), summer tuna quiche or simple endive gratin with gruyere cheese.
Details and technical informations about Winery De Bourran's Heritier de Chasse Bordeaux.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery De Bourran
The Winery De Bourran is one of of the world's greatest estates. It offers 15 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
